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Category Archives: Healthy sweets

BLACK CURRANTS MARMELADE – the best. Black Gold just hanging on the bushes now. My recipe gives approx. 1 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 4 jars. You can preserve BlackCurrants, cleaned in freezer. And make smaller portions. This way you can avoid use of ”conservation”- ”Atamon”. If you don’t use ”conservation”- you need to prepare your marmelade as steril as possible. I love eating my BlackCurrant marmelade on bread – goes with anything and taste good. Enjoy! I am in paradise picking BLACK CURRANTS straight from bushes in the garden. Black Currants are rich on VitaminC and a little bit of VitaminA.This summer Black Currants are big, juicy and so great in taste because of sunny, warm weather. They taste sweet and are just great as marmelade, in stew, as syrup, icecream. Taste excellent in combo with other berries – especially Red Currants.INGREDIENTS: 1,5 kg fresh BLACK CURRANTS; ½ liter cold water, 1 kg sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).

HOW TO DO: Rinse BlackCurrants in cold water. Measure. In a small bowl mix 1 tablepoon of the sugar with the ”Fruit pectin/Rød Melatin/ Marmeladejævning”. Set aside. In a large saucepot heat BlackCurrants with water to boiling, stirring. Lower heat and stirring for 5 minutes. Add sugar. Boil, stirring. Add the mixture of ”Fruit pectin / Rød Melatin / Marmeladejævning” in the Currants. Heat it and boil for 2 minutes stirring constantly. Fill the Black Currants Marmelade in cleaned jars. Close jars and store in refrigerator. Serv: BLACK CURRANTS MARMALADE on bread, Ryebread or pancakes and so on – It’s so good. Bon appetit !

RED CURRANT SYRUP taste of summer in a vibrant red colour. Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Or serv a summerdrink with Red Currants Syrup with vodka or champagne. My recipe gives approximately 1 liter of RED CURRANT SYRUP. Fill in cleaned, boiled glass-bottles. I don’t use any conservation – so my Syrup last a short period and be sure to store in refrigerator. RED CURRANT SYRUP a taste of summer in a magical red colour.INGREDIENTS: 1 kg RED CURRANTS (washed, removed stems, drained); 2 liters cold water. Measure per 1 liter strained berryjuice: 350 grams granulated sugar; Cleaned containers/glassbottles/jars of minimum 0,25 liter to 1,5 liters. A container non-reactive to boiling water and to store for 7 days in refrigerator.Pick Red Currants from your bush. I love these Red Currants. They look like Red Gold. Do you know the feeling when you let your thoughts drift and do ”slow-living”? Just picking berries from the bush. It’s so nice. And they taste so great. Good use with other berries in dessert, syrup, cake, stew.HOW TO DO:Wash berries in bowl of cold water. Remove stem from curramts. Rinse. Measure. Add cold water into berries.In saucepan boil at low heat boil Currants with water at low heat until berries brast. Drain the boiled berries (berries drip) through a clean piece of cotton cloth/linen and into a very large bowl (2 liters). Do not squeeze berry mixture in cloth. Measure the Syrup.Heat the Syrup to boiling again. Add sugar stirring constantly. Skim off foam. With large spoon put RED CURRANT SYRUP into glassbottles/ containers and close them. Store in refrigerator.Serv a glass of RED CURRANT SYRUP diluted with ice water, a slice of lemon and ice cubes… RED CURRANT SYRUP a taste of summer in a magical red colour. Bon appetit !

CANDIED LILACS – or CANDIED FLOWERS – tiny cute edible flowers to decorate your dessert or cake. So feminine and fine. Yes, Lilacs Syringa vulgaris are edible flowers. Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May.To make CANDIED LILACS I pick lilacs in the morning. I have some in my garden. They also grow wildly at the countryside. So get out there and pick your Lilacs! Store in refrigerator. CANDIED LILACS are so cute.INGREDIENTS: 10 LILAC HEADS; 100 grams granulated sugar; 2 pasteurized Egg whites; Container to store candied lilacs. HOW TO DO: Strip LILAC FLOWERS from their stems. Separate each flower from the lilac.First dip each lilac flower in Egg whites – then dip the lilac flower in granulated sugar. Place each lilac floweer on baking sheet. Place LILACS in a container. Store for 1-2 days in refrigerator.CANDIED LILACS – almost magic…..CANDIED LILACS – are tiny beauties of spring to decorate your cake or dessert. Bon appetit !

HEMPBREAD WITH HEMPFLOUR & ROASTED HEMPSEEDS.There is nothing like homebaked bread – and this one with HEMP FLOUR and ROASTED HEMPSEEDS– all organic. The roasted hempseeds give a crunchy bite and is healthy to eat regularly. Thank you for organic Danish ROASTED HEMPSEEDS and HEMP FLOUR from http://www.moellerupgods.dk/da Enjoy my homebaked HEMPBREAD.

HOW TO DO: Roast walnuts on a skillet, Chop slightly. Cool off and set aside. Stir yeast in the water until yeast dissolves. Add flour, salt and ”Hvidtøl”. ”Hvidtøl” is a Danish household beer low on alcohol and sweet in taste. Kneating the dough 5-10 minutes. Add walnuts. Kneat the dough again 1-2 minutes. Cover the dough with cotton dishtowel and set aside. Let rise 30 minutes in warm place. Preheat oven 425°F (220°C traditionel oven).Shape dough into 2 breads and place them on baking sheet. Cover with dishtowel. Let rise until doubled, about 45 minutes.Bake in oven 25 minutes 425°F (220°C). Cool off on rack. The ROASTED HEMPSEEDS gives a crunchy bite in this bread. Taste good with cheese, Marmelade or just some butter on a slice of homebaked HEMP bread with HEMP FLOUR and ROASTED HEMPSEEDS. Tasty and Healthy – Bon appetit !

HEMPSEEDS CRUSHED ON APPLE DESSERT. The Nordic Godess Ydyn has a tree full of apples – eating them give eternal youth! Thank you for organic Danish crushed HEMPSEEDS fromhttp://www.moellerupgods.dk/da Crushed HEMPSEEDS are shelled hempseeds with no shell. They taste mild, soft and a bit like nuts – and taste good on this APPLE DESSERT. So not only in taste – they can replace other nuts. But you also gain health benefits from crushted HEMPSEEDS. Crushed HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. So here I put CRUSHED HEMPSEEDS on APPLE DESSERT – it taste good and is healthy too. Enjoy.

ROSESYRUP is ”a summerdrink that rocks!” ROSESYRUP from the petals of Wild Roses ”Rosa rugosa” is so beautiful. Wild Roses grow into bushes at the seaside with hundreds of roses that exude the most heavenly scent. – even the petals have that scent. And these Rose petals are used to make ROSESYRUP. The recipe gives approximately 2 liters of ROSESYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. I use no preservatives such as ”Atamon”. Therefore short durability and store in refrigerator. ROSESYRUP has a magical red colour. Serv ROSESYRUP chilled with a slice of lemon and icecubes. Have a taste of Summer.Have you ever had a real treasure in your hands? This little basket full of petals of the Wild Roses sure feels like one. Today I went foraging these Rosepetals “Rosa rugosa” at the seaside.Sheherazade in 1001 Nights must have had Rose petals…..INGREDIENTS:A pot of petals from Wild Roses ”Rosa rugosa” = Approx. 300 g Rosepetals;1 – 1½ kg WHITE organic granulated sugar; 1 tablespoon citric acid; 2½ – 3 liter cold water. Container non-reactive to boiling water of minimum 3 liters; glass-bottles, a funnel.

HOW TO DO: Place Rosepetals in a large pot. Pour cold water in the pot. Bring water and Rosepetals to boil while stirring. Boil and simmer while stirring for 5 minutes. Rosepetals change colour to greyish and become softer. Add citric acid into Rosepetals-mixture. Stir well (”from bottom and up and around”) so that citric acid dissolves. Colour changes at once to a beautiful red! Looks fabulous!Use a clean tea-towell/piece of cloth (cotton) – to pass the ROSESYRUP through the cloth into the large container. Pour back into the large pot the sifted ROSESYRUP. Add sugar into ROSESYRUP while stirring. Bring ROSE SYRUP to boil and stir – so that sugar dissolves. Fill ROSE SYRUP in cleaned, boiled glass-containers. Close bottles. Store ROSE SYRUP in refrigerator. Serv a glass of ROSESYRUP diluted with ice water, a slice of lemon and ice cubes… ROSESYRUP a taste of summer in a magical red colour. ENJOY !

LILAC SYRUP FROM DARK PURPLE LILACS. LILAC SYRUP is a ”Summerdrink that rocks!” Made of dark purple Lilacs is the most beautiful red syrup ever!Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILACS SYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. LILACS SYRUP a taste of spring in a magical red colour.This morning I went picking DARK PURPLE LILACS, I’m in love with Lilacs, aren’t they beautiful?INGREDIENTS:25 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles.

HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days. Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILACS SYRUP in refrigerator.Yes, felt like baking STRAWBERRY TARTS, recipe on http://marlenesmadblog.dk/jordbaer-taerter-med-floedeskum/Whip the whipped cream. Mix some mascarpone with 1-2 tablespoons LILAC SYRUP. Fold it gently in whipped cream. Put on newly baked tarts your whipped cream. Then place strawberries in slices on the cream. Decorate with some LILAC flowers. They taste so good! Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit !

LILAC SYRUP taste of spring in a magical red colour.Serv LILAC SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILAC SYRUP. Fill in cleaned, boiled glass “Clip Top Preserve Bottles” . Store in refrigerator. LILAC SYRUP a taste of spring in a magical red colour.INGREDIENTS: 30 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles (Clip Top Preserve Bottles).HOW TO DO:Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix.Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days.Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILAC SYRUP in refrigerator. Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour.Bon appetit !

DANDELION FLOWER SYRUP. Happiness is sharing my DANDELION FLOWER SYRUP with you. My Grandmother used to make Dandelion Wine, and this recipe is from my Mother. In spring Dandelium flourish everywhere. Pick them only when they are in flowering season for DANDELION FLOWER SYRUP. Use only the yellow flower and calyx. Delicious on pancakes, waffles, vanilla-ice cream, granola on youghurt. Dandelium is an edible and healthy plant. The recipe gives approximately 1,5 liter of DANDELION SYRUP. Filled in three cleaned glass-bottles of 0,5 liter each. Enjoy DANDELION FLOWER SYRUP a taste of sunshine & spring…. Ingredients:800 g DANDELION FLOWERS & CALYX; 12 dl cold water; ½-1 lemon; 4 ¾ cup (1 kg) sugar.

HOW TO DO: Rinse and clean DANDELION FLOWERS WITH CALYX. Put them in large saucepan. Add 12 dl cold water. Parboil slowly. Put the saucepan away from the heat. Leave it with the lid on – until next day. Next day: Empty all DANDELION FLOWERS in a strainer. Strain off. Press flowers with a wooden ladle or your fingers. Pour the juice in a large saucepan.Pour the juice in a large saucepan. Add ½ -1 lemon in slices. Add 1 kg sugar. Parboil slowly and stirr frequently. Boil down untill it thickens. Put a little bit of syrup on a plate and check consistency. It’s suppose to thicken. Neither to thin nor to thick. The boiling down takes me about 1 hour. Now your DANDELION FLOWER SYRUP is ready. Use a funnel to pour DANDELION FLOWER SYRUP on glass-bottles. Close the bottles. Store it cool or in refrigerator. Homemade DANDELION FLOWER SYRUP tastes like sunshine and spring – delicious on pancakes, vanilla ice cream or granola. Bon appetit !